Add the dry pasta and cook (keeping at a gentle boil) stirring frequently until the pasta is cooked, about 8 - 10 minutes. Bring the milk and vegetable broth to a gentle boil. Dijon mustard: The unsung flavor hero in mac and cheese.
Garlic powder, onion powder: I love adding these two to mac and cheese always.Make sure you buy it on the block and shred it yourself Sharp cheddar cheese: You'll want a really good sharp cheddar cheese for this recipe since it's so cheese-flavor forward.Vegetable broth: The other part of the sauce.Whole milk: This makes the base of the sauce along with cooking the pasta.Dry pasta: I used pipette - you can really use any short pasta with ribs.Made in under 30 minutes, it's everything you would expect a mac and cheese to be - creamy, cheesy, and so flavorful with sharp cheddar cheese. This one pot stovetop mac and cheese with no flour is the epitome of an easy, comforting meal.
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